Dough
3 tablets of biological yeast (45 g)
1 cup of warm milk
6 tablespoons of sugar
4 eggs
1/2 cup of margarine
1/4 cup of peanuts, toasted without skin and ground
1 1/2 cups of cornstarch
3 cups of wheat flour
1 egg beaten for brushing.
Filling
1 1/2 cups of soft caramel sauce
1 cup of peanuts, toasted without skin and ground.
Dough
3 tablets of biological yeast (45 g)
1 cup of warm milk
6 tablespoons of sugar
4 eggs
1/2 cup of margarine
1/4 cup of peanuts, toasted without skin and ground
1 1/2 cups of cornstarch
3 cups of wheat flour
1 egg beaten for brushing.
Filling
1 1/2 cups of soft caramel sauce
1 cup of peanuts, toasted without skin and ground.
Dough
1
Preheat the oven to 350°F
In a large bowl, dissolve the yeast with warm milk
Gradually add the sugar, eggs, margarine, peanuts, cornstarch, and wheat flour
2
Work the dough until it becomes homogeneous
Cover and let it rest for an hour
Open the dough on a floured surface, forming a rectangle 1 cm thick
Filling
1
Mix the caramel sauce with peanuts, spread over the dough, and roll into a roulade
Shape the roulade, joining the ends
2
Brush with beaten egg and let it rest for another 20 minutes
Place in the oven for about 40 minutes or until golden.
